Buckwheat Mushroom Risotto
Ingredients
- 1 tbsp oil, divided
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 1/2 tsp dried thyme
- 1 c buckwheat groats
- 2 c vegetable broth
- 250g chopped mushrooms
- salt & pepper
- drizzle of soy milk
- chopped fresh parsley (optional)
Preparation
Heat 1/2 Tbsp oil in a pan over medium heat. Add the onion and cook for 5-8 minutes, until translucent. Add the garlic and thyme and cook for a further minute. Drain and rinse the buckwheat well then add to the pan, along with the vegetable broth. Cover, bring to a boil, then reduce heat and simmer for about 15-20 minutes until all of the liquid has been absorbed
While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and drizzle of soy milk and cook, stirring occasionally, for 5-10 minutes, until soft
Add the mushrooms to the risotto pan. Stir and heat for a couple of minutes to warm through
Check seasoning and serve. Top with shredded vegan cheese and chopped parsley